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Fruit Syrup Varieties |
| Blackberry (Fruit) Syrup |
Heat ripe blackberries to the boiling point and express the juice. To four pints of juice, add six pounds of sugar, dissolve by heat, and bottle securely while hot. Keep in a cool, dark location. |
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| Raspberry (Fruit) Syrup |
Heat ripe berries to the boiling point and express the juice. To four pints of juice add six pounds of sugar, dissolve by heat, and bottle securely while hot. Keep in a cool, dark location. |
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| Strawberry (Fruit) Syrup |
Heat ripe berries to the boiling point and express the juice. To four pints of juice add six pounds of sugar, dissolve by heat, and bottle securely while hot. Keep in a cool, dark location. |
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| Cherry (Fruit) Syrup |
Heat ripe fruit to the boiling point and express the juice. To four pints of juice add six pounds of sugar, dissolve by heat, and bottle securely while hot. Keep in a cool, dark location. |
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| Grape (Fruit) Syrup |
Heat ripe fruit to the boiling point and express the juice. To four pints of juice add six pounds of sugar, dissolve by heat, and bottle securely while hot. Keep in a cool, dark location. |
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| Pineapple (Fruit) Syrup |
Wash and slice the pineapples thinly, without removing the peel. Mix with one pound of sugar for each pound of fruit, and occasionally stir the mixture for two or three days, then squeeze the syrup therefrom and bottle it. |
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| Quince (Fruit) Syrup |
Quarter and seed the quinces without removing the peel. Slice thinly, and mix there with one pound of sugar for each pound of fruit, and occasionally stir the mixture for two or three days, then add some water if too thick, and squeeze the syrup therefrom and bottle it. |
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